Restaurant-Style Pan Seared Salmon
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Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Golden and crisp on top and just barely cooked at the center, this pan seared salmon is one of my go-to recipes when I have to hit the kitchen running. Not only is it fast—15 minutes start to finish—it’s also elegant. In fact, it’s the way salmon is typically prepared in fine dining restaurants (the same method is often used for cooking steak and scallops). This is really more of a technique than a traditional recipe, and it’s simple to master at home.
The key to perfect pan-seared salmon lies in choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. This technique, especially leaving the salmon untouched in hot oil, ensures a beautiful, golden crust that elevates the dish to restaurant quality.
Table of Contents
“Supremely simple and delicious! I made this last night and must admit that the ingredients and cooking technique seemed ‘too simple.’ I went ahead and followed Jenn’s recipe exactly, and it was delicious! Don’t doubt it, just make it.”
What You’ll Need To Make Pan Seared Salmon
The ingredients are simple: olive oil, salt, pepper, and salmon. I recommend using 6-ounce salmon fillets; these are often sold already portioned and ready to cook at the fish counter. This size will ensure that the salmon cooks fully on the interior without overcooking on the exterior.
Step-by-Step Instructions
Begin by seasoning the salmon with salt and a few grinds of pepper. Don’t skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust.
Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Transfer to a platter and serve. Enjoy!
Video Tutorial
More Salmon Recipes
Restaurant-Style Pan-Seared Salmon
Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like)
Instructions
- Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 384
- Fat: 26 g
- Saturated fat: 6 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 35 g
- Sodium: 336 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This salmon was a winner! It looked just like the picture, great texture, and tasted excellent. I made for Valentine’s Day with a side of watercress salad with warm vinaigrette followed by a couple good cheeses and choc covered strawberries. Such an easy, fast and delicious meal. My husband who used to not be fond of salmon loved it. I also like the pecan panko crusted salmon from this site and epicurious glazed grilled salmon but I think I will now often opt for this for ease and elegance.
After seeing this recipe featured last week, I couldn’t stop thinking about salmon. I made it a few days later for home date night, with the rice pilaf in the same blog and the lemon pudding cakes. We love salmon and this was a super fast and tasty way to prepare it. Love your recipes!
Hi Jenn,
Thanks for this – I love salmon but getting a great outcome at home isn’t always a guarantee. Question for you, what changes if any should I make if I have salmon with no skin? Thanks!
Hi Janet, no changes necessary — I use salmon with the skin removed for this. Hope you enjoy!
We don’t have a non stick pan for the restaurant style salmon. What would you change in using our all clad pan?
Hi Carl, It’s perfectly fine to use stainless steel; nonstick just offers a little insurance that the salmon will release easily.
Perfection! I like Salmon very much but hate making it at home because its too dry, and the albumin always always comes out in a nasty goo that I cant even wipe off. Really gross!! I have tried this twice already and its just perfect. No albumin!! Who knew it was this easy! Thank you, thank you, thank you!!
Well, that was absolutely delicious and QUICK. Had it with steamed green beans and Tilda rice pilau. Dinner on the table in 20 minutes. Fish cooked to perfection.
Thanks again Jen
Marjory in Toronto
This is excellent. I always drizzle with fresh lemon prior to cooking and again after.
Do people eat the crispy fish skin? I never have, usually take it off the skin right on the grill, I did taste it this time , and found it to be excellent!
Glad you liked it, Karen! And while some people may be turned off by eating the skin (my family prefers it without), it does have a wonderful crispy texture.
Alaska variation: leave skin on. Fry skin side down until crinkly black. Without touching the fish, stick frying pan under broiler for a couple of minutes. Judge broiler time to achieve internal temp to suit, from rare on up Fish that has been frozen can be eaten rare or raw but if never-frozen needs to be fully cooked. In this version the skin is like crackling and can be considered the best part.
Many times when I purchase salmon, one end is much thinner than the other. Do you adjust any cooking times or tuck the thinner end of the salmon in? Any tips would be appreciated. Thanks!
Yes, that is typical Lynn. I don’t bother doing anything special – I actually love how the thin end gets nice and crispy, especially when prepared this way.
Eight minutes is far too long in a hot pan! I cook salmon fillets in butter at medium heat for 2 minutes on the presentation side, flip and cook a further 3 minutes, then rest in a 55 C oven for 4 – minutes.
Hi Brian, I find this technique works well for me. Glad you have one that works well for you too! (I guess there are many ways to “skin a cat.”) 🙂
I made this last night and it was perfect! I sliced a one lb piece of salmon into 4ths, like your picture. The very thickest piece seemed to need a few extra minutes as I could see the fish cook (turn lighter in color on the sides), and one area did not look done. When we ate all 4 pieces (just my husband and I) lol, they were crisp on top, and very moist inside, even the one that had additional cooking time! Thank you so much for blessing me with your recipes. I really need more low carb and easy recipes that actually taste good. Your recipes have never failed me! And here is a blessing for you.. Numbers 6:22-27, Jeremiah 31:31-34, Isaiah all chapter 53..♡♡
I think maybe Brian’s problem is the butter burning and turning black. 8 mins in a hot pan is too much for butter, not salmon. With oil the dish should be perfect. I cooked at Aquavit- lots of Salmon.
I agree that butter shouldn’t be used as the main fat in the pan. Your recipe is perfect the way it is with oil, and if one likes buttery taste, melt a thin slice on top of the finished fillets. All I add to your perfection is a wedge of lemon on the side so people can choose whether they want to add that or not.
WOW. Loved this recipe! Simple, yet best fish recipe I’ve found. We used steelhead trout, and paired with roasted butternut squash and green salad. Might try with halibut next time. I think the secret was the cooking time. Seasoned perfectly and done to a crisp perfection yet so tender on the inside.